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45Total Time
25Prep Time
20Bake Time

Cinnamon Swirls

Celebrity recipe

18 Reviews

About the bake

Bring the taste and smell of a Sunday morning coffee shop to your home, with the gorgeous smell of cinnamon swirls in the oven, baking away. These delightful pastries were created lovingly by Dan De Gustibus, and are sure to bring smiles to your friends and family face whether you serve them up for breakfast or a heartwarming snack.

Send yourself into a swirl with Allinson's strong white bread flour ensuring you get that delicious chew to these bakes, not to mention the rich flavour in the cinnamon filling from Billington's delicious unrefined demerara sugar bursting with natural caramel notes. Glaze with a glossy layer of apricot jam, scatter with chopped hazelnuts, and voila, hearty, warm Cinnamon Swirls.

We love adding spices to our bread bakes, the smell is to die for. Why not try our Cinnamon rolls, pooling with cinnamon in each roll - best served warm.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat oven to 220°C, (200°C fan, gas mark 7).

  2. Step 2:

    Place the flour, honey, salt and yeast into a bowl then mix to a soft dough with the egg, butter and water.

  3. Step 3:

    Turn onto a floured surface and knead until smooth. Roll out into a rectangle.

  4. Step 4:

    Using the melted butter, brush the dough making sure that all of the top surface is covering in butter then sprinkle over the cinnamon and demerara sugar before rolling it up like a swiss roll.

  5. Step 5:

    Cut into thick 2.5cm slices and position in a greased 8" circular tin, then leave to prove until double in size.

  6. Step 6:

    Glaze the swirls with apricot jam and sprinkle with chopped hazelnuts before placing in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6). Bake for 20-25 minutes.


  • For the Swirls

    • 500g Allinson's Strong White Bread Flour
    • 1 tbsp Honey (runny)
    • 1 tsp Salt
    • 1 Allinson's Easy Bake Yeast Sachet
    • 1 Egg yolk (free range) (medium)
    • 1 1/2 tbsp Butter (unsalted) (melted)
    • 345ml Warm water
  • For the Filling

    • 70g Butter (unsalted, melted)
    • 1 tsp Ground cinnamon
    • 2 tbsp Billington's unrefined demerara sugar
  • For the Glaze

    • 3 tbsp Apricot jam (melted)
    • A handful Hazelnuts (chopped)

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